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Crawfish Etouffee

Crawfish Etouffee created by Bergy

This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • In a heavy pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
  • When the roux is done, stir in vegetables, bacon and parsley.
  • Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
  • Nearing the end of cooking, add in precooked crawfish and serve over rice.
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"This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping."
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  1. Bergy
    Very nice but I used Tony Chachere's Roux Mix instead of making it from scratch. I had to make adjustments to the recipe as a result. Also I cannot get craw fish so I used artificial crab. It did end up as a very tasty dinner. With all the adjustments due to my laziness I cannot in fairness take away stars so will make it a 5 star - I am sure it deserves it because even with all my fiddling this was still a very tasty dinner . When I can get crawfish I will make this recipe again and make the roux from scratch. I didn't think that using the Instant Roux would give me so many problems.
    Reply
  2. Bergy
    Crawfish Etouffee Created by Bergy
    Reply
  3. Bergy
    Crawfish Etouffee Created by Bergy
    Reply
  4. mightyro_cooking4u
    This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.
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